RECIPE: Linzer Torte (Festive Season – Christmas)

Linzer Torte

Just in time for the Festive Season comes this holiday classic. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. Linzer Torte is often made like small tarts or cookies. The Linzer Torte  is an Austrian Torte  with a lattice design on top of the pastry. It is named after the city of Linz in Austria.

Linzer Torte will be a great addition to your Christmas Day Luncheon table and surely enjoyed by your loved ones.

Below follow my Recipe with step-by step instructions.

RECIPE: Linzer Torte

This Recipe is good for approximately 10 People (portions)

Preparation time:  20 minutes (Dough to rest at least 2 hours before use)              | Baking time: 20-30minutes

INGREDIENTS

QUANTITY       UNIT         PRODUCE

LINZER DOUGH / PASTE: (makes 500 GR)

50                     GR            Egg whole

85                     GR            Sugar

5                       GR            Cinnamon ground

2.5                    ML            Rum brown

1         PINCH      Salt cooking

102.5                GR            Butter cooking, unsalted

175                   GR            Flour plain (type 550)

85                     GR            Hazelnut meal

2.5                    GR            Baking powder

TORTE:

450                   GR            Linzer torte dough / paste

280                   GR            Raspberry jam, seedless

50                     GR            Egg wash

10                     GR            Butter cooking, unsalted

MISE EN PLACE | PREPARATION:

DOUGH / PASTE:

1. Slightly toast hazelnut meal in the oven, then let cool down
2. Sieve flour with baking powder and cinnamon ground
3. Take butter out of the refrigerator, cut into small cubes
4. Mix eggs together with sugar till creamy, add butter, salt and Rum and mix well
5. Add flour and only knead till all ingredients are mixed well together
6. Keep refrigerated before further use / process

TORTE:

1. Take butter out of refrigerator
2. Brush a torte ring / mould of 22 diacm with butter
3. Line out baking tray with baking paper
4. Stir raspberry jam till smooth
5. Roll out linzer dough 5 mm thick and cut out with a tart ring (22 diacm)
6. Put / lay dough bottom onto the baking tray (lined out with baking paper)
7. Dress raspberry jam onto the dough, leave a rim / edge of approx. 1,5 cm empty (free)
8. Roll out the rest of the dough 3 mm thick and cut long strips of approx. 1 cm width
9. Put the strips grid-like onto the raspberry jam
10. Put the tart ring (buttered) over the torte and thereby cut off the overlapping dough of the dough grid
11. Form / shape with the dough cut offs a rod / roll of approx. 1,5 cm thickness
12. Brush the free / empty dough edge / rim with egg wash and lay the dough roll / rod all around the dough rim / edge
13. Press in the edge of the dough rod / roll with a fork and brush with egg wash together with the dough grid
14. Bake by a temperature of 220 C with open steam exhaust for 20-30 minutes

REMARKS | COMMENTS | SUGGESTIONS:

• Practical advice: In order to lay over grid-like the dough ribbons on top of each other, put the rolled out dough onto a baking paper, then cut the ribbons and let firm up quickly in the deep freezer.
• Linzer Torte goes perfectly with “Kaffee und Kuchen” – English Afternoon tea
• Instead of making a big Linzer Torte (diacm 22) you can make as well smaller ones (see pictures)

 

Enjoy, Bon Appetite, Merry Christmas and a Happy New Year

Martin – Chef and Guide Dog User